Miso Soup with Vegetables

Miso Soup with Vegetables

4.3 111 rating

Prep. 10 min

Total 30 min

6 portions

Ingredients

oil
10 g
fresh shiitake mushrooms quartered
200 g
carrots cut in matchsticks
150 g
leeks cut in matchsticks
95 g
liquid vegetable stock
900 g
miso
40 g
water
80 g
firm tofu cubed (1 cm)
250 g
fine sea salt to taste
ground black pepper to taste
spring onions cut in thin slices (3 mm)
6

Difficulty

easy

Nutrition per 1 portion

Protein 6 g

Calories 377 kJ / 90 kcal

Fat 4 g

Fibre 2.9 g

Carbohydrates 7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

JAPANESE CUISINE 10 Recipes
UK and Ireland

You might also like...

Miso and Honey-roasted Aubergine

Miso and Honey-roasted Aubergine

1 h

Baby-friendly Mango Tofu Sesame Noodles

Baby-friendly Mango Tofu Sesame Noodles

40 min

Prawn and Miso Noodle Soup

Prawn and Miso Noodle Soup

20 min

Gaji Namul (Steamed Aubergine Side Dish)

Gaji Namul (Steamed Aubergine Side Dish)

45 min

Lemongrass Tempeh

Lemongrass Tempeh

1 h 15 min

Wakame Salad with Mushroom and Sesame

Wakame Salad with Mushroom and Sesame

45 min

Tofu stew

Tofu stew

30 min

Spring Rolls

Spring Rolls

40 min

Pajeon (Savoury Seafood Pancake)

Pajeon (Savoury Seafood Pancake)

45 min

Marinaded Tofu with a Tomato and Aubergine Sauce

Marinaded Tofu with a Tomato and Aubergine Sauce

50 min

Korean Ramen with Tofu

Korean Ramen with Tofu

50 min

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

30 min